1 cup granulated sugar
1/2 tsp. kosher salt
1 tsp. lemon extract
1 TBS. lemon zest (the zest of about one lemon)
3 1/4 cups all purpose flour (measure by dip and sweep method) + extra for rolling
2 cups white chocolate melting discs, melted, if desired
yellow sanding sugar, if desired
In a stand mixer or large bowl with a hand mixer, beat the butter until it's light and fluffy. (About 3 to 4 minutes). Add in the sugar and beat another 3 to 4 minutes to incorporate into the butter. Add in the salt, lemon extract, and the lemon zest. Mix to combine. Add in the flour and mix until the dough comes together and begins to pull from the sides of the bowl and starts to form a ball. Transfer dough to plastic wrap and form into a disc. Place in refrigerator for about 30 minutes. Preheat oven to 350 degrees F. Line baking sheet(s) with silicone mat or parchment paper. Remove dough from refrigerator. Working with half the dough at a time, on a lightly floured surface, roll out to about 1/4 inch thickness. Using 2" round cookie cutters, cut into discs and place on prepared baking sheets about 1 to 2" apart. Bake in oven for about 12 to 15 minutes, or until cookies are set and slightly golden on the sides. Allow baked cookies to cool on baking sheet for a few minutes before removing to racks to cool completely. Cool completely. Dip one end of cookie into melted white chocolate and sprinkle with yellow sugar, if desired. Gather up scraps and add in fresh dough and continue rolling and cutting and baking until all dough is used up.